Apple and Honey Cake

This simple, moist, delicious cake is a variation on the classic honey cake served at the Jewish New Year, Rosh Hashanah. Apples with honey are typically eaten at the beginning of the Rosh Hashanah meal, but this cake combines them again at the end of the meal. The idea for this recipe comes from an article in the New York Times, December 2010, giving a recipe for an apple cake made for the Obama White House. However, I've changed the proportion of apples and changed the method of preparation. The cake remains moist for several days. Don't refrigerate, but you can freeze it for a few weeks.

Batter

2 large Honey Crisp or Granny Smith apples, peeled, cored and seeded
3/4 cup canola oil
1/2 cup tightly packed dark brown sugar
1/2 cup honey
2 large eggs
1 tsp. pure vanilla extract
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon

Maple Glaze

1/4 cup pure maple syrup
1/3 cup confectioner's sugar

Oven Temp: 45 minutes at 350°F.

Prepared pan: A 10-inch spring-form pan sprayed with vegetable oil spray

Preheat the oven to 350°F., and prepare the pan.

In a food processor fitted with the metal blade, chop the apples with a few quick pulses into 1/4 to 1/2 inch pieces. Remove the apple from the food processor and set aside. Add the oil, brown sugar, honey, eggs, and vanilla to the food processor and pulse 3-4 times until mixed. Put the flour, soda, salt, and cinnamon into a sifter or strainer and add half of this directly to the food processor. Pulse a few times until no flour remains unmixed. Add the remaining flour mixture, and again pulse a few times until the flour is incorporated. Do not over-mix. Add the apples back to the food processor and pulse a few times until the apples are incorporated.

Pour the batter into the prepared pan and bake in the upper third of the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the glaze. Stir the maple syrup and confectioner's sugar over low heat in a small saucepan or 6-inch frying pan. Stir constantly until the sugar is dissolved. Increase the temperature and boil for 30 seconds. Turn off the heat, and set aside until the cake is done.

Let the cake cool only 5 minutes after removing from the oven. Then carefully loosen from the spring-form side, remove the spring-form side, and with a very large spatula, carefully move the cake to a large serving platter. Bring the glaze to a boil again, and immediately pour over the top of the cake, spreading a bit to make it even.

Let the cake cool completely, cover with plastic wrap or foil if not serving immediately. Store for 2-3 days at room temperature; don't refrigerate.

Back to Ruth's Kitchen